Line Cook

Organization Overview:

Villa Marie Claire is a compassionate and innovative 20-bed residential hospice like no other in the region. From the skilled staff to the natural surroundings, the Villa combines the ambiance of a home-like environment with the peace of mind of a specialized, around-the-clock care team.

Nestled on 26 acres in Saddle River, NJ, the Villa offers a team of specialists focusing on pain and symptom management, ensuring patients experience dignity and comfort during this chapter of life. The Villa embodies the belief that quality can be achieved at every stage, regardless of medical diagnosis or abilities.

Patients enjoy private rooms with a bath and a view of the grounds, free from burdensome symptoms, allowing them time with loved ones. The Villa’s family-focused philosophy invites participation from the patient’s support system, including pets, and offers overnight accommodations for family members.

A Brief Overview:

The Line Cook is responsible for preparing high-quality meals in accordance with approved recipes and dietary standards, under the direction of the Sous Chef and Chef de Cuisine. This position supports all aspects of food production including preparation, cooking, plating, sanitation, and maintaining kitchen safety standards. The Line Cook ensures that meals served to patients, guests, and staff meet the mission of Villa Marie Claire—offering comfort, care, and culinary excellence in a homelike setting.

What you will do:

• Prepares meals and food items according to standardized recipes and specific patient dietary needs.
• Sets up and breaks down workstation with required tools, equipment, and ingredients.
• Maintains cleanliness and sanitation of workstations, cooking equipment, and food storage areas.
• Receives and organizes deliveries, checking quality and accuracy of orders.
• Properly stores food items and maintains appropriate labeling, dating, and rotation (FIFO).
• Practices safe food handling, hygiene, and temperature control in accordance with HACCP and Holy Name policies.
• Ensures accurate portion control and food presentation standards are met.
• Collaborates with the kitchen team to ensure timely meal production and delivery.
• Participates in kitchen cleaning schedules, including deep cleaning and equipment maintenance.
• Reports any food quality or equipment issues to the Sous Chef immediately.
• Assists in prepping ingredients for the next day’s menu as needed.
• Participates in daily kitchen huddles and staff meetings when scheduled.
• Performs additional duties as assigned to support kitchen operations.

Education Qualifications:

• High School Diploma or equivalent required.
• Culinary school training preferred.

Experience Qualifications:

• Minimum of 2 years cooking experience in a professional kitchen environment required.

Knowledge, Skills, and Abilities:

• Basic culinary techniques.
• Knife skills.
• Ability to follow recipes and plating standards.
• Attention to detail.
• Teamwork.

Licenses and Certifications:

• SAFE Serve Certification upon hire preferred.

Holy Name is a mission-driven facility whose quality standards and philosophy are rooted in the principles of its founders, the Sisters of St. Joseph of Peace. Those principles are exercised daily by the Medical Center's dedicated and talented team of physicians, nurses, allied health employees, and a wide variety of non-clinical administrative and operational staff members. Holy Name is an Equal Opportunity Employer.

Benefits:

• 401(k).
• 401(k) matching.
• Dental insurance.
• Health insurance.
• Paid sick time.
• Paid time off.
• Vision insurance.

Shift:

• 8 Hour Shift.
• Day / Evening Shift.
• Weekdays & Weekends.